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Cake Doughnut Muffins

In an experimental mood, I decided I wanted to make a somewhat spiced buttermilk muffin using cinnamon and nutmeg. I found a bunch of different recipes, but decided to pretty much start from scratch in order to make them healthier (e.g. replacing butter with applesauce, using whole wheat pastry flour, and cutting down on oil), and I wanted to use a combination of cane sugar and brown sugar.

When I tasted these muffins, they were reminiscent of a light and fluffy cake doughnut and similar to a breakfast cupcake we tried at Crave back in Houston called Cake Donut. The nutmeg flavor was very pronounced, and the flavor is perfect to go with a chai tea latte for breakfast on a cool fall morning or as a dunking agent in butternut squash soup for lunch, as these muffins are not overly sweet (although sprinkling some more sugar on the tops could help if you are looking for a sweeter sugared cake doughnut taste).

According to Calorie Count’s Recipe Analyzer (my best friend in determining the calorie count of a recipe), each filling, low-fat muffin comes in at 122 calories, which is not bad for a breakfast treat!